Balsomic Vinegarette with Dijon Mustard
Equipment needed: measuring cup, measuring spoons, blender, glass storage container
cold pressed organic or raw Olive oil
high quality Balsamic Vinegar
of Dijon mustard
or 5 drops of Stevia
of cracked Black Pepper
Sea Salt to taste
Place all ingredients in Vitamix or high speed blender and blend until a thick light brown cream forms. Enjoy!
If the dressing blends up to thick for your liking, thin it with one part olive oil and one part Balsamic until your desired consistency is reached. Stays good in the fridge for 1 week.
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